30 December 2009

Well here we are at the end of another year. As we welcome in 2010 many of us will be attempting to maintain our healthy life styles. I for one indulged in more than my share of holiday sweets. Although I do try and counteract the sweet stuff with some healthy interjections as well which is why I opted for make- ahead sauces rather than the usual gravy, garlic mashed potatoes and roasted red onions for my roast. I served this delicious roast beef on Christmas Eve along with Herbed Salmon Bake and "Garides" or Shrimp Saganaki but there is absolutely nothing that says you can't enjoy it any of the 365 days of year.

The New Year promises to be an exciting one with the Winter Olympics being here in Vancouver in February. The Olympic flame just left my home town of Cambridge and will arrive here in the valley in late January. It has been another great year of blogging, meeting new people and sharing delicious recipes hasn't it? I have learned so much from each and every one of you in more ways than you can imagine. I have enjoyed our past year together and look forward to all that 2010 brings!!!

selamat tahun baru, szczęśliwego nowego roku, feliz ano novo

For a special dinner a roast has to be one of the easiest meals to prepare. Use either prime rib or top sirloin premium oven roast for this roast beef recipe. This roast was part of a buffet for Christmas Eve dinner and served with the choice of a delicious Argentinian Chimichurri Sauce or some traditional Creamed Horseradish all of which could be made ahead. Of course it is as delicious with the gravy if you so choose, but I am always of the philosophy that my time is better spent with my guests than in the kitchen!!! A nice bottle of red wine (Cabernet Sauvignon) was the perfect accompaniment for this type of meal.

feliz año nuevo, buon anno, akemashite omedetô

Both Argentina and the Dominican Republic claim Chimichurri Sauce as their own. As a spicy marinade and dipping sauce chimichurri is a popular offering in many Latin and South American countries. This tasty sauce is perfect with grilled meats and as a dip for bread so why not serve it as a quick sauce with your roasts as well!!

bliadhna mhath ur, gelukkige nuwejaar, bon any nou

The basic ingredients for chimichurri sauce can be purchased in any local supermarket which makes this a perfect no-fuss sauce you can make ahead. The purpose of having company is the pleasure of actually having the time to enjoy your company and not slaving away in the kitchen... so this sauce is perfect too!!! Chimichurri is an infusion of olive oil as the basic medium with lemon juice and minced fresh parsley joining the mix. From there you have free reign to make it your own. Garlic cloves and shallots can be minced and added to the mixture. Different recipes also call for the addition of salt and pepper, as well as basil, thyme or oregano. Some people prefer to add all of the spices for some extra zip and don't forget a little extra heat with some hot peppers!!!!. Chimichurri sauce should be allowed to set for a minimum of two hours before being served along with grilled meats or in this case your roast beef.

sretna nova godina, gelukkig Nieuwjaar,prost Neujahr

Once again I wish you all a safe and Happy New Year. I cherish the time I have spent with each and every one of you in 2009. We know that 2010 will rock!!!!!Learn to embrace your meat thermometer!!!

Combine the thyme, rosemary, olive oil, garlic clove(s), pepper, and a pinch of sea salt in small food processor or blender. Throw mixture into a small bowl and mix with the mustard. Rub the mixture all over the roast and let sit at room temperature.

Place the roast beef, fat side down on a rack in the roasting pan. Insert a meat thermometer into the centre of the roast avoiding any fat or bone. Preheat your oven to 325°F and cook the roast for about 2 hours or until the meat thermometer registers 140°F for rare or 160°F for medium.

Transfer the roast to a cutting board. Tent with foil (shiny side down) and let stand for 10–15 minutes before cutting.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.